Roasted pumpkin and pumpkin oil salad

Autumn on the plate can be light, colorful, and yet hearty. Roasted pumpkin, with its delicately sweet flavor, is the perfect base for a salad with fresh leaf lettuce, creamy goat cheese, and crunchy walnuts or pecans. A delicate dressing with milk thistle oil will then tie everything together and provide the salad with valuable substances for your health.
300 g Hokkaido pumpkin
handful of leaf lettuce
80 g goat cheese (can be replaced with feta)
1 handful of walnuts or pecans
1 tablespoon of pumpkin seeds
Dressing:
2 tablespoons of milk thistle oil
1 teaspoon of apple cider vinegar or lemon juice
1 teaspoon of honey
salt and freshly ground pepper

Chop the pumpkin, lightly salt, pepper and bake in the oven at 180 °C for about 25 minutes, until it softens and acquires a golden hue.
Spread the lettuce on a plate, add the cooled baked pumpkin, sprinkle with crumbled goat cheese cheese and nuts.
Finally, add pumpkin seeds.
Mix the dressing ingredients and pour over the salad just before serving.